Sunday, October 30, 2016

Peach Lemonade

RASPBERRY PEACH LEMONADE | #RASPBERRY #PEACH #LEMONADE #Yummydrinks #Fundrinks #Cocktaildrinks #Smoothiedrinks #Nonalcoholic #Healthydrinks #Smoothiedrinks #Cocktaildrinks #Yummydrinks #Nonalcoholicdrinks #Colddrinks #Healthydrinks

Ingredients

  • RASPBERRY PEACH PUREE:
  • 4 fresh peaches, pitted, then diced into large chunks
  • 1 cup fresh raspberries
  • 1 1/4 cups water
  • SIMPLE SYRUP:
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • LEMONADE:
  • 7 cups cold water
  • 1 1/4 cups fresh lemon juice (from approximately 4 lemons)
  • ice cubes
  • additional raspberries, for garnish optional
  • additional peach slices, for garnish optional
  • mint sprigs, for garnish optional

Instructions

  1. Add diced peaches, raspberries and water to a food processor or blender and process until pureed.
  2. Place a sieve over a large mixing bowl and pour peach raspberry puree into the sieve. Use the back of a large spoon to push the puree around so the liquid falls through the sieve and seeds/skin stay inside the sieve.
  3. Discard seeds/skin from the sieve and set mixing bowl with liquid in it aside.
  4. Add granulated sugar and 1/2 cup water to a small saucepan and heat over MED heat until sugar dissolves into the water, stirring occasionally. Boil about 3 minutes until liquid has become syrupy. Set aside to cool slightly.
  5. Add 7 cups water, lemon juice and ice cubes to a large pitcher. Stir to combine. Pour in cooled simple syrup and peach raspberry liquid. Stir to combine again.
  6. Store covered in refrigerator until ready to serve. Serve chilled with garnishes, if desired

recipe adapted >>>>>  here

Saturday, October 29, 2016

Chicken Taco Mexican Pinwheels

Chicken Taco Mexican Pinwheels | #Fiestathemepartymexican #Tacobarideas #Nachobarideas #Tacoboutababyshowerideas #Mexicanthemepartyfood #Fiestathemepartydecorations #Mexicanfoodrecipes #Tailgatefoodmakeahead #Pinwheelsandwiches #Chickentacopinwheels #Mexicanpartyfood #Mexicanappetizersforparty



Ingredients

  • 12 oz cream cheese, softened to room temp (my packages are 8oz, so I used a package and a half)
  • 1/2 cup sour cream
  • 2 cups shredded chicken **see recipe notes below
  • 1.5 Tbsp taco seasoning (choose your favorite)
  • 1 1/2 cups shredded Mexican cheese
  • 10 oz can of diced tomatoes with green chiles, very well drained
  • 1 1/2 tsp garlic, finely minced
  • 5 green onions, sliced thinly
  • 3/4 - 1 cup cilantro, chopped finely (adjust to your tastes)
  • 8 burrito sized flour tortillas
  • fresh minced cilantro, for garnish optional

Instructions

  1. Combine all ingredients in a large mixing bowl, stirring until well combined.
  2. Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 - 1 inch border all around.
  3. Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar. Place roll seam side down on prepared pan.
  4. Repeat with remaining tortillas and place in refrigerator for 30 minutes to several hours to chill and firm up.
  5. Use a sharp, serrated knife to slice roll into 1 inch pinwheels and serve.

recipe adapted  >>>>>  here

Thursday, October 20, 2016

Italian Cream Cupcakes

Italian Cream Cupcakes | #Mexicanchocolatecake #Cookiebarsrecipes #Italiancreamcakecupcakes #Mexicandesserts #Dessertrecipes #Cookingrecipes #Cupcakesdecoration #Italiancreamcupcakes #Lemoncreampiecupcakes #Dessertcupcakes #Cupcakecookies #Yummycupcakes

Ingredients

  • For the Cupcakes
  • 8 Tbsp (4 oz.) unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1¼ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup buttermilk
  • 2 tsp vanilla extract
  • 1¾ cups pecans, toasted + chopped (divided)
  • 1 cup coconut flakes
  • For the Cream Cheese Frosting
  • ¾ cup coconut flakes
  • 12 oz. cream cheese, room temperature
  • 12 Tbsp (6 oz.) unsalted butter, room temperature
  • 1 Tbsp vanilla extract
  • 3–3 ½ cups powdered sugar
  • {optional garnish} maraschino cherries

Instructions

  1. For the Cupcakes
  2. Preheat oven to 350°F. Line standard muffin pan with paper liners; set aside.
  3. Using a countertop mixer, cream together butter and both sugars on medium speed until light and fluffy (~2-3 minutes on medium speed).
  4. Add egg and egg yolk; mix until just combined.
  5. In a separate bowl, sift together dry ingredients (flour, baking soda and salt). In another bowl, whisk together the liquid ingredients (buttermilk and vanilla).
  6. Add ½ of the dry ingredients to the mixing bowl; mix on low speed until fully combined. Add ½ of the liquid ingredients; mix on low until fully combined. Repeat with remaining dry and liquid ingredients.
  7. Once all ingredients have been added, scrape the sides of the bowl down with a spatula and mix on medium speed until batter is smooth.
  8. Fold in coconut flakes and 1 cup of the toasted, chopped pecans. (Note: The remaining pecans will be used to garnish tops of cupcakes.)
  9. Divide the batter evenly among cupcake liners. Bake at 350°F for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean.
  10. Let cupcakes cool in pan for 10 minutes before transferring to a cooling rack to cool completely.
  11. For the Cream Cheese Frosting
  12. Spread the coconut flakes out on a baking sheet; bake at 350°F for 6-8 minutes, or until lightly golden brown. (Tip: Watch coconut closely as it can burn quickly!) Set toasted coconut flakes aside.
  13. Using a countertop mixer, cream together the cream cheese and butter until fully combined.
  14. Add vanilla extract and powdered sugar (½ cup at a time) until frosting reaches desired consistency.
  15. Beat on medium-high speed for 2-3 minutes, or until fluffy.
  16. Once cupcakes are completely cool, fill piping bag with frosting and decorate as desired. (Note: I used a Wilton 1M large star tip.)
  17. Garnish tops of cupcakes with toasted coconut and reserved chopped pecans.
  18. {Optional} Garnish cupcakes with maraschino cherry before serving.

recipe adapted  >>>>>  here

Thursday, October 13, 2016

Coconut Curry Chicken Meatballs

Coconut Curry Chicken Meatballs | #Whitechickenchilislowcookerwhole30 #Whole30chickenchilicrockpot #Wholefoodrecipes #Whole30recipes #Realfoodrecipes #Cookingrecipes #Wholefoodrecipes #Healthyrecipes #Whole30diet #Cookingrecipes #Realfoodrecipes #Paleowhole30

Ingredients

  • Meatballs :
  • 1/2 cup roughly chopped carrots
  • 1/4 red onion chopped
  • 2 tbsps freeze dried cilantro
  • Juice of 1 lime
  • 2 tbsps basil
  • 1 tbsp coconut aminos or soy sauce if not Whole30
  • 1 tsp ground ginger
  • 1 clove garlic
  • 1/2 tsp ground cumin
  • 1/4 tsp red chili flakes
  • 1/4 tsp each sea salt and pepper
  • 1 lb ground chicken
  • Sauce :
  • 1 14oz can coconut milk
  • 1 tbsp red curry paste
  • 1 tbsp almond butter
  • 2 tbsp lime juice
  • 1 tsp minced garlic

Instructions

  1. Pre-Heat Oven to 400F
  2. Meatballs :
  3. Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped.
  4. Add the chicken and mix well.
  5. Roll into 1 1/2 - 2" balls and place them on a lined or greased pan.
  6. Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.
  7. Sauce :
  8. In a large skillet, over medium heat, heat the coconut milk.
  9. Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.
  10. Putting It Together :
  11. Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.
  12. Serve over cauliflower rice.

Recipe adapted >>>>>  here

Sunday, October 2, 2016

Creamy, Cheesy Chicken Spaghetti

Creamy, Cheesy Chicken Spaghetti | #Chickenspagettirecipes #Cheapdinnerrecipes #Summerdinnerideas #Cheeseychickenspaghetti #Quickdinner #Creamycheesychickenspaghetti #Creamycheesychickenspaghetti #Chickenspagettirecipes #Easydinnerrecipes #Cheesychickenpasta #Chickencasserolerecipes #Chickenspaghettibake

Ingredients

  • 8 oz angel hair pasta (1/2 of a 16 oz. box)
  • 2 cups chopped, cooked chicken
  • 2 (10 oz) cans cream of chicken soup
  • 1 cup salsa
  • 1 cup sour cream
  • 2 cups Mexican cheese blend, divided use
  • 1 tbsp taco seasoning
  • dried parsley, for topping (optional)

Instructions

  1. Preheat oven to 350f degrees.
  2. Spray a 9x13 baking dish with nonstick cooking spray.
  3. Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here.)
  4. Once pasta is cooked, drain well.
  5. Place pasta back into the pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning.
  6. Stir well to combine (this will take a few minutes.)
  7. Pour combined mixture into your prepared baking dish.
  8. Top with remaining cheese and a sprinkling of dried parsley.
  9. Cover with nonstick aluminum foil.
  10. Cook in the oven for about 25 minutes (until hot and bubbly.)

Recipe has been adapted from >>>>>  here

Saturday, October 1, 2016

RASPBERRY JELLO PRETZEL SALAD

RASPBERRY JELLO PRETZEL SALAD | #Raspberrypretzeljellosalad #Pretzelcrustdessert #Raspberryjellopretzeldessert #Jellopretzeldessertraspberry #Raspberrydessertseasy #Jellodessertrecipes #Strawberrypretzelsaladeasy #Strawberrypretzeljellosalad #Raspberrypretzeljellosalad #Rasberrypretzeldessert #Strawberryjellopretzeldessert #Strawberrypretzelsaladrecipe

Ingredients

  • LAYER 1:
  • 1 3/4 cups crushed pretzels (about 6-7 cups pretzels)
  • 3/4 cup salted butter (melted, 12 Tablespoons)
  • 3 Tablespoons sugar
  • LAYER 2:
  • 12 ounces cream cheese (softened)
  • 3/4 cup sugar
  • 8 ounces cool whip (softened, 1 container)
  • LAYER 3:
  • 2 cups boiling water
  • 6 ounces raspberry jello (two 3-ounce boxes)
  • 2 cups frozen raspberries

Instructions

  1. Pre-heat oven to 400°. Butter a 9×13 pan and set aside. Crush pretzels in a food processor or blender and then stir in melted butter and sugar until combined. Press evenly in a greased 9×13 pan and bake at 400 for 8-10 min. Refrigerate for 30 minutes or until cool.
  2. In a medium size bowl, cream together the cream cheese with an electric mixer. Mix in sugar and then stir in cool whip. Drop about 8 spoonfuls over the top and carefully spread out on top of pretzel crust. Make sure to go all the way to the edges so the jello mixture doesn’t leak through. You can use your finger with a paper towel to run along the edges to make them clean lines. Refrigerate for about 1 hour, or until set.
  3. Boil water in a small pan with jello. Stir until sugar is dissolved (about 2 minutes). Then mix in the frozen raspberries. Allow to thicken slightly, then pour on top of cream cheese mixture and refrigerate until jello is firm, about 2 hours.

recipe adapted  >>>>>  here